Homemade pitas

I love making my own pita bread because they taste so fresh and you can add some flavour each time you make them. For example a pinch of cumin, thyme,oregano,fennel seeds you name it..
You may notice in this recipe and any other pastry or bread recipe that I wrote I don't mention the exact amount of water used,that's because it depends on some factors that are different in each house. For example the room temperature,your water temperature if its a bit cold you will need more water and if its too hot you will need less.
I recommend in the winter season to keep your house very warm when making the bread and I heat my oven just for seconds and close it so its a warm place for my dough to rise in.

Ingredients: ( 8 medium pitas aprox)

1. 4 cups all purpose flour
2. 4 table.s sugar
3. 1 table.s+1 tea.s yeast
4. 1 tea.s baking powder
5. 1/4 tea.s salt
6. 1/4 cup milk
7. 1/2 cup oil
8. Warm water or room temperature

Method:

1. Mix in a bowl the dry ingredients first
2. Add the oil and mix . You will see the flour crumbles into small balls.
3. Add the milk plus 1 cup of warm water and knead..add water gradually while kneading until you get a non sticky elastic dough.
4. Cover with a cloth or a plastic wrap and keep it in a dark warm place. I always keep it in the oven. Let it rise for 1 hour or more.
5. After it doubled in size take the dough out and cut it into 8 balls less or more depending on the size of the pita desired.
6. Your oven should be on on the broiler with the oven rack placed just above the center line.
7. From a round pita and place it in the oven ( you can use a pizza stone or pan). It should take few minutes to rise and brown then flip it on the other side. Keep your eyes on the oven because some will be done in no time!
8. Enjoy...

Mandi Chicken ( Smoked rice & Chicken )

This is one of the easiest but yet tasty dish that you can fix for lunch or dinner.
You can make it with either chicken or lamb.

Ingredients: ( 2-3 servings )

1. half chicken
2. 2 cups of rice soaked for 15 minutes at least
3. few strings of saffron soaked in 2 table.s of rose water for 15 minutes at least the more the better,if you have a shot glass you can fill it. 
4. chicken stock : 1 bay leaf, 4-5 cardamom seeds,3 cloves,2-3 inches long cinnamon stick,dash of salt 
5. chicken topping : 1 heaping table.s yogurt, 1 tea.s tomato sauce(if u have a paste make it 1/4tea.s) , pinch of turmeric, garlic powder and curry powder and cumin, drops of the rose water with saffron and if u like add a little of clarified butter.
6. 1 quick lightning charcoal briquet

7. sauted onions and tomatoes for garnish

Method: 

1.mix the chicken topping ingredients mentioned and set aside in the fridge.

2. boil the chicken in a pressure cooker for 20 minutes or until its done with all the chicken stock spices mentioned above.

3. when its done cover it with the topping sauce made earlier and broil it in the oven until browned

4. mean while boil the rice in the chicken stock with 2 1/2 tea.s of salt ( remember each cup of rice takes 1 1/4 tea.s salt ). boil for 2-3 minutes on high then drain it. return it to the pot and add a pinch of turmeric and the rose water and some clarified butter if u like just fold it in gently to give a little color and cover and let it finish cooking on low heat.

5. when the rice is done make a whole in the center and surround it with the chicken.
light up the charcoal until red and have a tiny heat standing ceramic or glass cup or whatever you got filled half way with oil and placed in the center of the rice and chicken.
when the charcoal is heated carfuly place it in the cup and quickly close the pot so it will absorb the smoke.
leave it for 15-20 minutes then its ready to eat...Enjoy..